Chendol
A refreshing and sweet Southeast Asian dessert featuring pandan-flavored rice flour jelly, creamy coconut milk, and a rich palm sugar syrup. This vegan treat is perfect for cooling down on a warm day.
En original opskrift af Forkin
- Tid i alt
- 2 t. 5 min.
- Portioner
- 4
- Sværhedsgrad
- Mellem
Klargøring
Ingredienser
chendol jelly
- 0,5 koprice flour
- 2 spsk.tapioca flour
- 0,5 koppandan juice, from 4-5 pandan leaves
- 0,75 kopwater
- 0,25 tsk.rock salt
- 4 kopice water
gula melaka syrup
- 1 koppalm sugar, chopped
- 0,5 kopwater
- 1 stk.pandan leaf, knotted
coconut milk
- 2 kopcoconut milk, full-fat
- 0,25 tsk.rock salt
serving
- 3 kopshaved ice
- 0,5 kopred beans, cooked, sweetened(valgfrit)
- 0,25 kopsweet corn, canned, drained(valgfrit)
Udstyr
chendol press or colander · saucepan · large bowl · whisk · serving bowls
Fremgangsmåde
Trin for trin
- 1
Combine the palm sugar, water, and pandan leaf in a small saucepan for the gula melaka syrup.
- 2
Bring the mixture to a simmer over medium heat, stirring occasionally until the palm sugar is fully dissolved.
Ca. 5 min.
- 3
Remove the pandan leaf and set the syrup aside to cool completely.
- 4
In a medium saucepan, whisk together the rice flour, tapioca flour, pandan juice, water, and rock salt for the chendol jelly.
Ca. 2 min.
- 5
Cook the mixture over medium-low heat, stirring continuously, until it thickens into a translucent, sticky paste.
Ca. 10 min.
Kokkens note: This may take 8-10 minutes. Do not stop stirring to prevent lumps.
- 6
Prepare a large bowl of ice water for cooling the chendol.
Ca. 1 min.
- 7
Press the hot chendol paste through a chendol press or a colander with large holes directly into the ice water.
Ca. 5 min.
Kokkens note: Work quickly while the mixture is still warm and pliable.
- 8
Let the chendol strands firm up in the ice water for at least 15 minutes.
Ca. 15 min.
- 9
Drain the chendol and refrigerate until ready to serve.
Ca. 30 min.
- 10
Combine the coconut milk and rock salt in a small saucepan.
Ca. 1 min.
- 11
Heat gently over low heat, stirring until the salt dissolves. Do not boil.
Ca. 3 min.
- 12
Remove from heat and let the coconut milk cool down.
- 13
To assemble, spoon some shaved ice into serving bowls.
Ca. 1 min.
- 14
Add a generous portion of the drained chendol jelly, and optionally, red beans and sweet corn.
Ca. 1 min.
- 15
Drizzle generously with the cooled gula melaka syrup and pour over the salted coconut milk.
Ca. 1 min.
- 16
Serve immediately.
Bevar den gode smag
Store leftover chendol jelly, syrup, and coconut milk separately in airtight containers in the refrigerator.
Eaten cold; do not reheat.